Cheesy Frittata with Spinach, Asparagus and Mushrooms

Ingredients

• •2 tablespoons butter
• •1 tablespoon olive oil
• •1 leek
• •5 ounces spinach
• •12 ounces asparagus
• •8 ounces cremini mushrooms
• •5 eggs
• •4 egg whites
• •1¼ cups fontina cheese
• •¼ cup parmesan cheese
• •⅛ teaspoon pepper flakes
• •⅛ teaspoon paprika
• •¼ teaspoon kosher salt
• •¼ teaspoon pepper
• •¼ cup flat-leaf parsley
• •¼ cup basil
• •1 teaspoon thyme

Method

Adapted from foodista.com

1. 1Preheat oven to 325.
2. 2In a 10-inch ovenproof skillet over medium heat, saute the leek in butter and olive oil until soft.
3. 3Increase the heat to medium-high.
4. 4Add the asparagus and mushrooms.
5. 5Saute for 3 minutes.
6. 6Meanwhile, boil some water and wilt the spinach leaves.
7. 7Wring dry, being sure to get rid of the excess moisture.
8. 8Chop the leaves.
9. 9Add the spinach to the rest of the vegetables.
10. 10Sprinkle with a bit of salt and pepper.
11. 11In a large bowl, whisk eggs, egg whites, 1 cup Fontina cheese, ⅛ cup Parmesan, seasonings, and the fresh herbs.
12. 12Add to saute pan.
13. 13Sprinkle with remaining cheeses.
14. 14Bake for about 35 minutes until edges are golden brown and eggs are set.